Fajitas
Posted by Emma Barker on Monday, March 15, 2010
Under: entrees
We all know the adage: waste not, want not. Sometimes, people can take this a bit too far and wind up with a house full of junk. My room is definitely looking like it's about ready for a purge as soon as finals are over. (siiiiigh, yes, it's finals week again).
It was the desire not to waste that led me to freeze the extra lime juice I had after making chili lime shrimp, and today I put it to excellent use as a marinade for some steak fajitas. The acidic lime juice did a really nice job of making the meat juicy and tender. With the addition of some peppers, onions, guacamole and tortillas, I had a capital finals-week lunch on my hands with a minimum of work.
Ingredients:
* serves 1
1/4 lb steak, thinly sliced
1 tbsp lime juice
1/2 jalapeno pepper, cut into thin cross sections with the seeds removed
1/4 yellow onion, chopped into half-moons
1/4 red bell pepper, thinly sliced
2 tsp olive oil
1/2 avocado, mashed with a fork
2 small flour tortillas
Put the steak in a plastic container and pour the lime juice over it. Add the jalapenos, and refrigerate covered for 2-3 hours.
Heat the olive oil in a large nonstick skillet over medium heat until it spreads to coat the pan. Add the onions and bell peppers, and saute until they are tender and the onions are translucent. Add the meat, lime juice, and jalapenos. Cook, stirring, until the meat is cooked through. In the meantime, microwave the flour tortillas on a plate for 30 seconds to soften them. Spread a little bit of the mashed avocado on each tortilla, and fill with the steak, onions, and peppers. Eat immediately. If jalapenos are too hot for you, you can remove them from the mix before filling the tortillas.
It was the desire not to waste that led me to freeze the extra lime juice I had after making chili lime shrimp, and today I put it to excellent use as a marinade for some steak fajitas. The acidic lime juice did a really nice job of making the meat juicy and tender. With the addition of some peppers, onions, guacamole and tortillas, I had a capital finals-week lunch on my hands with a minimum of work.
Ingredients:
* serves 1
1/4 lb steak, thinly sliced
1 tbsp lime juice
1/2 jalapeno pepper, cut into thin cross sections with the seeds removed
1/4 yellow onion, chopped into half-moons
1/4 red bell pepper, thinly sliced
2 tsp olive oil
1/2 avocado, mashed with a fork
2 small flour tortillas
Put the steak in a plastic container and pour the lime juice over it. Add the jalapenos, and refrigerate covered for 2-3 hours.
Heat the olive oil in a large nonstick skillet over medium heat until it spreads to coat the pan. Add the onions and bell peppers, and saute until they are tender and the onions are translucent. Add the meat, lime juice, and jalapenos. Cook, stirring, until the meat is cooked through. In the meantime, microwave the flour tortillas on a plate for 30 seconds to soften them. Spread a little bit of the mashed avocado on each tortilla, and fill with the steak, onions, and peppers. Eat immediately. If jalapenos are too hot for you, you can remove them from the mix before filling the tortillas.
In : entrees